'Cherry Pie' Crinkle Tart

Preheat the oven to 180ºC.

Concertina fold the filo sheets and place into your greased tray, no need to be perfectly neat!

Brush melted butter over the filo and then bake for 10 mins.

While that is baking, in a separate bowl combine eggs, double cream, sugar and vanilla.

Take the part-baked filo out of the oven and pour over the custard.

Bake again for 15 mins.

Take out the tart once again and top with spoonfuls of cherry jam and sliced black cherries

Bake a final time for another 10 to 15 mins, until the filo is golden and crisp.

When baked, take out and pour over a sugar syrup*, then optionally top with a sprinkling of crushed pistachios.

Enjoy while warm.

To make a sugar syrup at home, combine equal parts sugar and water then boil for 5 mins on a medium heat until the liquid becomes slightly thicker.